Thursday, February 24, 2011

Chicken Cordon Bleu

This was one fancy dish that was quick to prepare!  My parents helped me with a house project, so I wanted to say thank you with a fancy cuisine.  My mom requested that I make this for her, and because she is a visual person, I included all the how-to pictures.  The sauce for this dish was very unique.  It is very gravy-like, and was terrific on mashed potatoes too!  The chicken was very moist, and the flavors blended together nicely.  I doubled the recipe, but below is the original.  Here you go!

Here are the ingredients you will need...

First, you will take you chicken breasts and open them up.  Then you fold the slice of ham and the slice of cheese up together and tuck them inside the chicken breast.  Then secure the chicken, ham, and cheese with a toothpick by sticking it all the way through the chicken breast.

Next, you will combine the flour and paprika in a small bowl.  Dredge the chicken breasts in the mixture.

Melt the butter in a large skillet over medium-high heat.  Brown the chicken in the butter, and remove to a plate.  Then add the bouillon cubes and chicken broth to the butter.  Place the chicken back in the skillet.  Let simmer on low until done.

After the chicken is cooked, do not forget to make the sauce!  It is essential for this dish.  Blend cornstarch and heavy cream together.  Add the cream mixture to the skillet that the chicken was cooked in.  Cook on medium-low heat until the mixture thickens to your liking.  Voila!  The Chicken Cordon Bleu is complete!

Chicken Cordon Bleu

1 lb skinless, boneless chicken breast halves
3 slices Swiss cheese
3 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup chicken broth
1 teaspoon chicken bouillon
1 tablespoon cornstarch
1 cup heavy whipping cream

Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the tenderloin flap of the chicken breast over the filling and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken on all sides. Heat the butter in a large skillet over medium-high heat. Cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 15 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Source: Kevin and Amanda

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